0 from 0 votes
Turkey Macaroni Cheese
Got leftover roast turkey? Want a really delicious and really easy way to use up your turkey leftovers? Make this easy peasy Turkey Macaroni Cheese! (Serves 4-6 depending on appetite and accompaniments.)
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings: 6 people
Calories: 474 kcal
Course:
Main Course , Others
Cuisine:
American , British
Ingredients
- 300 g macaroni (not the quick cook macaroni, which really doesn’t work in this recipe!)
- 30 g butter
- 25 g flour
- 500 ml milk
- 1 tsp Dijon mustard or to taste
- salt and pepper to taste
- 200 g mature cheddar or to taste, grated
- 350 g cooked turkey or chicken, cut into bitesize pieces
Instructions
- Preheat the oven to 220C / 200C Fan / Gas Mark 7.
- Cook the macaroni until it’s a bit less done than normal – a couple of minutes less than you would usually do. The brand I use takes 10 minutes normally, so I give it 8 minutes for macaroni cheese.
- While the macaroni is cooking, make the cheese sauce. Melt the butter in a medium sized pan on a low heat. When the butter is foaming, add the flour and stir until it’s mixed in. Then keep cooking for 2 minutes, stirring frequently. It takes guts to do this. It looks like something is going to go wrong but it doesn’t!
- Very gradually add the milk, stirring constantly. Make sure each bit of milk is incorporated before adding the next bit. If you do this slowly on a very low heat, you should end up with a perfectly smooth cheese sauce with no lumps and no need to whisk. However, if it does go wrong for some reason, you can always use a whisk to beat out the lumps.
- When all the milk is incorporated, add the mustard, salt and pepper. (N.B. I use salted butter, so I don’t add any extra salt here.) Then add half the cheese, stir to combine and turn off.
- When the pasta is done, drain it, retaining a little bit of the cooking water.
- Tip the pasta and a couple of tablespoonfuls of the cooking water into the cheese sauce and stir.
- Add the cooked turkey to the macaroni cheese and stir again.
- Pour the macaroni cheese into a shallow ovenproof dish and sprinkle over the remaining cheese.
- Bake in the oven for 10 minutes. The top should be brown, but the bottom should still be saucy and the macaroni should be perfectly cooked.
Cup of Yum
Notes
- No leftover roast turkey? No problem! You have a couple of options here. You can usually buy cooked turkey from the supermarket, so that is the easiest option. Another option is to buy some fresh turkey pieces, steaks or breast fillets. Quickly pan fry the fresh turkey – until just cooked, then follow the recipe as above. (You can also use chicken instead of turkey if you prefer!)
- Not suitable for freezing.
- Nutrition information is approximate and meant as a guideline only.
Nutrition Information
Calories
474kcal
(24%)
Carbohydrates
45g
(15%)
Protein
30g
(60%)
Fat
19g
(29%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Trans Fat
0.2g
Cholesterol
82mg
(27%)
Sodium
422mg
(18%)
Potassium
402mg
(11%)
Fiber
2g
(8%)
Sugar
6g
(12%)
Vitamin A
556IU
(11%)
Vitamin C
0.2mg
(0%)
Calcium
356mg
(36%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6people
Amount Per Serving
Calories 474
% Daily Value*
| Calories | 474kcal | 24% |
| Carbohydrates | 45g | 15% |
| Protein | 30g | 60% |
| Fat | 19g | 29% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 82mg | 27% |
| Sodium | 422mg | 18% |
| Potassium | 402mg | 9% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
| Vitamin A | 556IU | 11% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 356mg | 36% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.